The effect of drying methods on the concentration of compounds in sage and thyme

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F17%3A75511" target="_blank" >RIV/60460709:41210/17:75511 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1111/jfpp.13286" target="_blank" >http://dx.doi.org/10.1111/jfpp.13286</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1111/jfpp.13286" target="_blank" >10.1111/jfpp.13286</a>

Jazyk výsledku

angličtina

Název v původním jazyce

The effect of drying methods on the concentration of compounds in sage and thyme

Popis výsledku v původním jazyce

The aim of the study was to evaluate effects of three drying methods of thyme and sage. Collected herbs were dried: under natural conditions, at temperature of 35 C/40 C, and freezedried. The material was tested on the essential oil content using Clevenger apparatus chemical composition was determined using gas chromatography coupled to mass spectrometry (GC-MS). Antioxidant activity was analyzed by determining the ability to neutralize the free radical 2,20- azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) with simultaneous measurement of phenolic compounds content. Most oils were isolated from herbs dried at 35 C, but the largest amount of thymol in thyme and thujone in sage leaves was determined at 40 C. The highest content of polyphenols for thyme was found at 35 8C and for sage in lyophilized leaves. The lyophilized material was characterized by the largest ability of free radical (ABTS) elimination.

Název v anglickém jazyce

The effect of drying methods on the concentration of compounds in sage and thyme

Popis výsledku anglicky

The aim of the study was to evaluate effects of three drying methods of thyme and sage. Collected herbs were dried: under natural conditions, at temperature of 35 C/40 C, and freezedried. The material was tested on the essential oil content using Clevenger apparatus chemical composition was determined using gas chromatography coupled to mass spectrometry (GC-MS). Antioxidant activity was analyzed by determining the ability to neutralize the free radical 2,20- azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) with simultaneous measurement of phenolic compounds content. Most oils were isolated from herbs dried at 35 C, but the largest amount of thymol in thyme and thujone in sage leaves was determined at 40 C. The highest content of polyphenols for thyme was found at 35 8C and for sage in lyophilized leaves. The lyophilized material was characterized by the largest ability of free radical (ABTS) elimination.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

<a href="/cs/project/QJ1310226" target="_blank" >QJ1310226: Vývoj nových metod ochrany obilnin a zeleniny proti významným patogenům a škůdcům pomocí botanických pesticidů využitelných v ekologickém i integrovaném zemědělství</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2017

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

JOURNAL OF FOOD PROCESSING AND PRESERVATION

ISSN

0145-8892

e-ISSN

—

Svazek periodika

41

Číslo periodika v rámci svazku

6

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

11

Strana od-do

1-11

Kód UT WoS článku

000417195400072

EID výsledku v databázi Scopus

2-s2.0-85017109924